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Canning cucumbers – Dill pickles

by on August 30, 2013

Canning with my friend Mitsi is always a blast!. Thank her for this one.

Dill Pickles by Herman Wienecke    1901 – 1985

“make in July and DO NOT OPEN until Thanksgiving”     … they’re worth waiting for !!!!!!!!

Take any quantity of firm, medium size cucumbers and soak in cold water

overnight … clean and dry.

Place three or four blooms of fresh dill in bottom of mason jar, fill with

cucumbers, add another bloom of dill, one button of garlic, one small green

pepper and a very small piece of red pepper.

Make liquor of five quarts water, one quart of vinegar, and one and

one-quarter cups of salt.  Bring this to boiling point, fill mason jars to

top and seal.

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From → Recipes

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